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Categories:
uncooked lasagna Italian sausage ground beef onion garlic tomatoes tomato paste olives Mozzarella Parmesan sugar salt basil fennel seed pepper Ricotta cheese egg parsley flakes
Viewed: 17 - Published at: 2 years agoIngredients
- 1/2 (1 lb.) pkg. uncooked lasagna
- 1 lb. Italian sausage
- 1/2 lb. ground beef
- 1 c. chopped onion
- 2 cloves minced garlic
- 28 oz. tomatoes, cut up (undrained)
- 12 oz. tomato paste
- 1 c. olives (black)
- 4 c. Mozzarella
- 3/4 c. Parmesan
- 2 tsp. sugar
- 2 1/2 tsp. salt
- 1 1/2 tsp. crushed dried basil
- 1/2 tsp. fennel seed
- 1/4 tsp. pepper
- 15 oz. Ricotta cheese
- 1 egg, beaten
- 1 Tbsp. parsley flakes
Method
- Boil lasagna.
- Cook sausage, ground beef, onion and garlic in large skillet over medium heat until sausage is not pink and onion is tender.
- Drain and stir in tomatoes, tomato paste, sugar, 1/2 teaspoon of salt, basil, fennel seed and pepper.
- Bring to a boil. Reduce heat to low and simmer, uncovered, 20 minutes.
- In a bowl, blend Ricotta, egg, parsley and remaining 1/2 teaspoon salt. Place sauce, then lasagna, then Parmesan cheese in 3 layers, alternating in that order.
- Cover with foil and bake at 375° for 25 minutes.
- Uncover, then bake for 20 more minutes.
- Let stand 10 minutes before cutting.
